Entree: Iran – Kurdish Iran – ته چین ➤ Tahchin (Baked saffron rice cake layered with yogurt-marinated chicken and a crisp golden rice crust)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 20 min

Additional 1 hr

Total 3 hrs

Ingredients

- 3 cups (555 g) long-grain basmati rice, rinsed until water runs clear and soaked 30 minutes
- 1 lb (450 g) boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups (480 g) plain yogurt (preferably full-fat)
- 2 large eggs
- 1/2 tsp (1 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 6 tbsp (85 g) unsalted butter, melted
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, thinly sliced (about 150 g)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/3 cup (40 g) dried barberries (zereshk), rinsed and drained (optional but traditional)
- 1 tbsp (12 g) granulated sugar (for barberries)
- 2 tbsp (30 ml) butter (for sautéing barberries)
- 1/2 cup (120 ml) water or chicken broth (for cooking chicken)
- 1 tbsp (15 ml) lemon juice (optional, for barberries)
- 1 tbsp (15 ml) rosewater (optional, for barberries)
- Salt and pepper to taste for finishing

Instructions

1. Marinate the chicken: In a bowl combine yogurt, 1 tsp salt, turmeric, black pepper, and half of the saffron water. Add the chicken pieces, mix well, and refrigerate at least 1 hour (overnight if possible).
2. Par-cook the rice: Bring a large pot of salted water to a boil. Add soaked rice and cook until grains are just tender but still firm (about 6–7 minutes). Drain and set aside.
3. Cook the marinated chicken: In a large skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Sauté sliced onion until soft and golden. Add marinated chicken and sauté until sealed. Add 1/2 cup (120 ml) water or broth, cover, and simmer until chicken is cooked through and liquid reduced (about 10–12 minutes). Adjust seasoning.
4. Prepare saffron-yogurt rice mix: In a large bowl whisk together the remaining yogurt, eggs, remaining saffron water, and 4 tbsp (57 g) melted butter. Gently fold in about 2 cups (370 g) of the par-cooked rice until coated; reserve the rest of the rice for layering.
5. Brown barberries (optional): In a small skillet melt 2 tbsp (30 ml) butter over low heat. Add rinsed barberries, a tablespoon of sugar, and a splash of lemon juice and rosewater if using. Stir briefly for 30–60 seconds—do not overcook or they will collapse. Remove from heat and set aside.
6. Assemble the tahchin: Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) deep cake pan or ovenproof skillet with remaining melted butter. Press the saffron-yogurt rice mixture evenly onto the bottom and up the sides of the pan to form the crust. Spread the cooked chicken mixture over the crust. Top with the remaining plain par-cooked rice, pressing gently to compact.
7. Bake and form crust: Cover the pan with foil and bake 45 minutes. Remove foil and bake an additional 15–20 minutes until top is set and the crust around edges is golden. If desired, place under broiler for 1–2 minutes to deepen color—watch carefully.
8. Drain and invert: Let tahchin rest 10 minutes. Run a knife around edges, place a large serving plate over the pan and invert to unmold. Garnish with sautéed barberries and any reserved saffron water drizzle. Serve warm, slicing like a cake.